If you’re of Cantonese decent, or have spent any quantifiable time in Southern China or Hong Kong, you’ll be well acquainted with Cantonese-style roasted pork belly, or Siew Yuk. It’s one the triumvirates of the Cantonese roasted meats for which the region is renowned, the others being Char Siu (Barbecue pork) and Siew Ngap (Roasted duck) – and if it’s something you’ve had, it’s something you love.
Slowly roasted with a five-spice rub, the meat is always soft and juicy – and its crackling skin always light and crispy. Usually eaten at family get-togethers and special occasions, it – and the other two famous roasted meats – generally mean it’s time for celebration.
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Last Updated: November 24, 2015